Category: Bowls

Ingredients:

Beets + beet greens

Onion

Your choice of nut

Quinoa

Directions & How to cook beets:

1. Add ¼ cup of rinsed quinoa and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for 20 minutes or until fluffy.

2. Rinse the beets and beet greens. Separate the beet greens from the beets.

3. Chop the beets into chunks.

• a. If you have an oven, place the beets on a baking tray. Roast (bake) for about 30 minutes at 350 degrees F.
• b. If you have a stove-top, place the beets and a splash of water in a pan over medium-high heat. Cover the pan with a lid. Cook until soft for about 10-12 minutes. Watch closely and stir occasionally.

4. Tear or chop the beet greens into pieces. Set aside.

5. Remove the outer layer of the onion. Chop as much onion as you like into fine pieces.

6. Add the greens, onion, and a splash of water in a pan over medium-high heat. Cover with lid. Cook for about 3 minutes. Remove the lid to let excess water evaporate.

7. Chop the nuts into rough pieces.

8. Combine as much as you would like together.

 

Made possible in part by the Mary Gates Scholarship

Ingredients

Bok choy

Canned coconut milk, 14-ounce

Onion

Black beans, canned

Rice

Directions:

1. Add ½ cup of rice and 1 cup of coconut milk to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 15 minutes.

2. Rinse the bok choy. Separate the bok choy stems and leaves. Chop the stems into small pieces.

3. Remove the outer layer of the onion. Chop as much onion as you like into fine pieces.

4. Stir in the bok choy stems and onion into the pot of (almost cooked) rice. Let cook for about 5 minutes.

5. Drain and rinse the black beans.

6. Stir in the black beans and bok choy leaves.

7. Let sit over low heat until warm and the leaves have softened.

Sources:

Recipe adapted from https://dieteticdirections.com/coconut-rice-beans-2/

 

Made possible in part by the Mary Gates Scholarship